Navratras / Navratri , is one of the biggest Hindu festivals. During these nine auspicious nights, we worship the different avatars of Goddess Durga and most people observe fasts. It’s a time to deviate from our daily work stuff and get back to our spiritual roots.

To start with, spending time with the Goddess Durga is one pure feel that brings oneself to the meaning of being honest, connected, devoted and likewise. Mostly, decorating Maa Durga with kumkum, bangles, flowers, and jewelled attires, and offering morning prayers create an atmosphere that stands true to the essense of Navratras.

As much as the idol of Maa Durga adds the feel of winning over evil, simplicity in the food brings the same feeling of winning over different urges. The aroma of pure butter or desi ghee delicacies fills up the air, making it mouth-watering.

Traditionally, Navratri is celebrated twice a year, at the beginning of spring and during the onset of autumn. During this festival, many people give up non-vegetarian food while others eliminate onion and garlic from their meals.

Some people choose to fast for all nine days, while others may opt to fast only on the first and last day of the festive period. Fasting is a way to pay our gratitude to the Goddess. It’s believed that consuming alcohol and non-vegetarian food is inauspicious and unholy, but there is also sound science behind it.

These foods attract and absorb negative energies, so it’s better to avoid them during a seasonal change when our bodies tend to have low immunity.

To make the most of this festival, we can try some delicious Navratri Vrat recipes that are light on the stomach and can be digested easily. Instead of regular salt, we use rock salt or sendha namak as it’s pure and unprocessed.

If we don’t wish to fast, we can follow a vegetarian satvik diet where we avoid ingredients like garlic and onions that produce heat in the body, allowing our body to detox.

So let’s embrace the joy with Navratri recipes for 9 days that I have handpicked for you. From old favourites to newer ones, let’s try something different and make this festival even more special.

Let’s begin….

The abundance of carbohydrates and starch in sabudana provides the much-needed energy increase during a fast. Sabudana, peanuts, and gentle seasonings are used to make a light dish.

Here’s what you’ll need:

• 1 cup sabudana (tapioca pearls)
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1-2 green chillies, finely chopped (optional)
• 1 medium-sized potato, peeled and cubed
• 1/2 teaspoon rock or sendha salt to taste
• 1/2 teaspoon sugar
• 1 tablespoon lemon juice
• Chopped fresh coriander leaves

Instructions:

1. Soak sabudana in enough water covering it till top for about 3-4 hours. The sabudana should become soft and easy to press when it’s done soaking.
2. Drain it and put aside.
3. Heat ghee in a big kadai, add cumin seeds and let them sizzle.
4. Add green chillies (if using) and sauté for a minute.
5. Add potatoes chopped in cubes and sauté until they are cooked through and slightly crispy.
6. Add soaked sabudana to the skillet and stir gently.
7. Add salt and sugar to skillet and mix well.
8. Cover skillet and let sabudana cook for 5-7 minutes on low heat, stirring occasionally to prevent it from sticking to the bottom of skillet.
9. Turn off the heat and add lemon juice and chopped cilantro. Mix everything.
10. Serve Sabudana Khichdi hot and enjoy

Sabudana Kheer is a delicious and creamy dessert made from tapioca pearls, milk, sugar, and cardamom which is the best food for Navratri fasting. It’s a popular dish in India and is often made during religious festivals and special occasions.

Here’s what you’ll need:

• 1 cup sabudana (tapioca pearls)
• 4 cups milk
• 1/2 cup sugar
• 1/4 tsp cardamom powder
• 1 tbsp ghee
• 2 tbsp chopped nuts (almonds, cashews, pistachios)

Instructions:

1. Rinse sabudana in cold water for a few minutes. Drain water and soak sabudana in water for 3-4 hours. Sabudana should become soft and translucent after soaking.
2. Bring milk to a boil in a large pot over medium-high heat.
3. Add soaked sabudana to milk and stir continuously to avoid any lumps.
4. Lower the heat to medium-low and let sabudana cook in milk for 20-25 minutes or until it becomes soft and translucent.
5. Mix in sugar and cardamom spice. Continue to stir for another 5-7 minutes or until sugar has dissolved and kheer has thickened.
6. In a separate pan, heat ghee and roast the chopped nuts for 2-3 minutes or until they turn golden brown. Add them to kheer and stir well.
7. Turn off the heat and Serve warm or chilled, garnished with more chopped nuts.

If you enjoy dosas, try kuttu dosa this Navratri instead of traditional kuttu puris. A crisp dosa recipe prepared with buckwheat flour and stuffed with potatoes. Serve it with coconut and mint sauce.

Here’s what you’ll need:

• 1 cup of Kuttu flour (buckwheat flour)
• 1/4 cup of samak rice flour
• 1/4 cup of curd (yoghurt)
• 1 green chilli, finely chopped
• Rock or sendha Salt to taste
• Water as needed
• Oil for cooking

Instructions:

1. In a large mixing bowl, combine Kuttu flour, samak rice flour, curd, green chilli, and salt. Mix until mixture is smooth.
2. Slowly add water to the batter, stirring continuously, until you have a thin, pouring consistency.
3. Heat a nonstick tawa or pan. Once it’s medium hot, pour a ladleful of batter on tawa and spread it out in a circular motion to form a thin dosa.
4. Drizzle a little oil around edges of dosa and cook until the bottom is golden brown and crisp.
5. Flip dosa and cook other side until it’s golden brown and crisp.
6. Repeat process with remaining batter.
7. Serve with coconut chutney, aloo sabzi, or any other side dish of your choice.

Singhare Atte ki Kachori is a traditional Indian snack made during the fasting period. It is a crispy, deep-fried pastry filled with a spiced mixture of mashed potatoes and nuts. The dough is made from Singhare ka atta (water chestnut flour), which is gluten-free and perfect for those who are fasting or have gluten intolerance.

Here’s what you’ll need:

• 1 cup Singhare flour (water chestnut flour)
• 1/2 cup boiled and mashed potatoes
• 1/4 cup chopped coriander leaves
• 2 green chillies, finely chopped
• 1 tsp ginger paste
• 1/2 tsp red chilli powder
• 1/2 tsp cumin powder
• SenshaSalt to taste
• Oil for frying

For stuffing:

• 1 cup mashed boiled potatoes
• 1/4 cup chopped coriander leaves
• 1/4 cup roasted peanuts, coarsely crushed
• 2 green chillies, finely chopped
• 1/2 tsp cumin powder
• Sendha Salt to taste

Instructions:

1. In a mixing bowl, combine Singhare ka Atta, mashed potatoes, chopped coriander leaves, green chillies, ginger paste, red chilli powder, cumin powder, and salt. Mix well and knead dough using water. Keep it aside for 10 minutes.
2. To make stuffing, combine mashed potatoes, chopped coriander leaves, roasted peanuts, green chillies, cumin powder, and salt. Mix well.
3. Divide dough into small balls and flatten them into small discs using your hands.
4. Place a spoonful of stuffing in centre of disc and bring edges together to form a ball. Flatten it slightly with your palms.
5. Heat oil in a deep pan and fry kachoris on medium heat till golden brown.
6. Serve hot with mint chutney or any other chutney of your choice.

Here is a low-fat kheer recipe prepared with makhana and nuts for those dessert lovers that make you smile. Enjoy yourself without thinking about weight! Your fast will be even more worthwhile.

Here’s what you’ll need:

• 1 cup Makhana (Fox Nuts)
• 4 cups Milk
• 1/2 cup Sugar
• 1/2 tsp Cardamom Powder
• 1 tbsp Ghee (Clarified Butter)
• A few strands of Saffron
• Chopped Almonds and Pistachios for garnishing

Instructions:

1. Heat ghee in a pan and roast makhana till they become crunchy and turn light brown. Keep aside.
2. In a separate pot, heat milk on medium heat.
3. Once milk starts to boil, add roasted makhana and stir well.
4. Cook for 10-15 minutes or until makhana becomes soft and kheer thickens.
5. Add sugar, cardamom powder, and saffron strands. Cook for another 5-10 minutes or until kheer thickens to the desired consistency.
6. Turn off the heat. Once cooled, transfer kheer to a serving bowl and garnish with chopped almonds and pistachios.

A unique dish that offers a change of pace from the typical fried puris and pakoras. Samak ke chawal is used to make steamed dhoklas. This recipe for dhokla, a healthy method to break your fast, is spiced with whole red chillies, cumin, ghee, and curry leaves. Enjoy this special dish for the Navratri fast at home, and you won’t be able to resist cooking it again!

Here’s what you’ll need:

• 1 cup Samak Chawal (Barnyard Millet)
• 1 cup plain yoghurt
• 1/2 cup water
• 2-3 green chillies, finely chopped
• 1 tsp grated ginger
• 1 tsp Eno fruit salt
• Salt to taste
• 1 tsp oil
• Fresh coriander leaves for garnishing

Instructions:

1. Rinse Samak Chawal (Barnyard Millet) in water and soak it in fresh water for 3-4 hours.
2. Drain water and grind Samak Chawal into a smooth batter using a mixer grinder. Add a little water if required.
3. In a separate bowl, mix yoghurt, chopped green chillies, grated ginger, and salt to taste.
4. Combine Samak Chawal batter with yoghurt mixture and mix well.
5. Add 1 tsp of oil to the mixture and mix again.
6. Grease a steaming plate with a little oil and pour batter into it.
7. Steam the batter in a steamer for around 10-15 minutes or until a toothpick inserted in the centre comes out clean.
8. Once done, remove the steaming plate from the steamer and let it cool for a few minutes.
9. Cut Dhokla into small pieces and garnish with fresh coriander leaves.

No longer must fasting be monotonous! Let’s make the best food for Navratri fasting. Spiced veggie kebabs melt on your tongue and fill you up on the inside. This tasty celebration snack has flavors of coriander and chilli.

Here’s what you’ll need:

• 1 cup finely chopped fresh veggies
• 1/2 cup Samak Chawal flour (Barnyard Millet)
• 1/2 cup finely chopped fresh mint
• 1/2 tsp turmeric
• 1 tsp ground cumin
• 1 tsp sendha salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice

Instructions:

1. In a large mixing bowl, chopped veggies and Samak flour, chopped mint, turmeric, cumin, Sendha salt, and black pepper. Combine using your hands.
2. Add olive oil and lemon juice to mixture, and continue to mix until everything is well combined.
3. Cover bowl with plastic wrap and refrigerate for at least 15 mins to allow flavours to meld together.
4. Preheat your grill to medium-high heat when you’re ready to cook kebabs. If you don’t have a grill, you can also use a kadhai with salt on your stove.
5. Divide mixture into 6-8 equal portions and shape each portion into a long, thin sausage shape.
6. Grill kebabs for 8-10 minutes, turning occasionally, until they are cooked through and nicely charred on the outside.
7. Serve kebabs hot with salad, and some fresh herbs for garnish.

A delicious recipe you can prepare and eat even during the Navratri fasting season. This delicious snack is prepared with grated paneer, potatoes, sendha namak, and spices. As a snack for your fair attendees, serve it with mint or coriander chutney.

Here’s what you’ll need:

• 2 potatoes, boiled
• 2 cups paneer, mashed
• 1 Green chilli
• 1/2 tsp ginger
• 1 tsp cumin powder
• 1 tsp sendha namak
• 7-8 Raisins
• 1 tsp black powder
• 1 tsp cardamom powder
• 2 tsp coriander leaves
• 2 tsp ghee

Instructions:

1. Combine boiled potato and paneer in a mixing bowl.
2. Mix in green chillies and ginger thoroughly.
3. Combine cumin powder, sendha namak, raisins, black pepper, cardamom powder, nutmeg, and coriander stems in a mixing bowl.
4. Combine materials and form a dough.
5. Roll dough into patties.
6. Fry rolls in pan having hot ghee until golden brown and serve immediately.

Aloo rasdaar is an Indian gravy sabzi made with rock salt or sendha namak to adhere to the fasting traditions of Navratri, during which normal salt is avoided which makes it the best food for Navratri fasting. It’s a tasty aloo dish that goes well with Kuttu ki puri or chapatis.

Here’s what you’ll need:

• 4-5 medium-sized potatoes, peeled and chopped into small cubes
• 2 tsp oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• 2-3 tsp chopped fresh coriander leaves

Instructions:

1. In a pan, heat oil and add cumin seeds, mustard seeds, and fennel seeds.
2. Add chopped potatoes and stir well to coat them with spices. Add salt and mix well.
3. Cover the pan and let potatoes cook on medium-low heat for 10-12 minutes, stirring occasionally.
4. Once potatoes are almost cooked, add coriander powder, cumin powder, turmeric powder, and red chilli powder and cook for another 2-3 minutes.
5. Add a little water to make a thick gravy and simmer for another 5 minutes.
6. Garnish with chopped coriander leaves and serve hot with roti or rice.

Crispy, hot, and just as delicious as regular pooris, Kuttu or buckwheat flour is an excellent substitute during the fasting season of Navratri. It is quick to prepare and can be served with any Sabzi such as Aloo. Prepare a substantial lunch for yourself.

Here’s what you’ll need:

• 1 cup kuttu ka atta (buckwheat flour)
• 1/4 tsp sendha salt
• 1/4 tsp ajwain (carom seeds)
• Water as required
• Oil for frying

Instructions:

1. In a mixing bowl, combine kuttu ka atta, salt, and ajwain. Mix well.
2. Slowly add water to the mixture, a little at a time, and knead it into a soft dough.
3. Allow dough to rest for 15-20 minutes, covered with a damp towel.
4. Heat oil in a frying pan over medium heat.
5. Divide dough into tiny, equal-sized balls.
6. Roll each ball into a small circle using a rolling pin, dusting with kuttu ka atta to prevent sticking.
7. Once oil is hot, carefully drop a rolled-out circle into the pan.
8. Fry poori until it puffs up and turns golden brown on both sides.
9. Remove poori from pan with a slotted spoon and place it on paper towels to drain excess oil.
10. Repeat with the remaining dough balls, rolling and frying each poori in same way.
11. Serve hot with aloo ki sabzi or any other curry of your choice.

This extremely simple, healthy, among all the Navratri Vrat Recipes cheela to try! Garnished with grated paneer and minced ginger. It goes best with tamarind or coconut sauce.

Here’s what you’ll need:

• 1 cup kuttu ka atta (buckwheat flour)
• 1/2 cup boiled and mashed potatoes
• 1-2 green chillies, finely chopped
• 1 tsp ginger paste
• 1/2 tsp cumin powder
• 1/4 tsp red chilli powder
• Salt to taste
• Water as required
• Ghee/oil for frying

Instructions:

1. In a mixing bowl, combine buckwheat flour, mashed potatoes, green chillies, ginger paste, cumin powder, red chilli powder, and salt. Mix well.
2. Add water gradually and mix to form a smooth batter with a pouring consistency.
3. Heat a non-stick pan on medium heat. Once hot, grease it with some ghee/oil.
4. Pour a ladleful of batter onto pan and spread it evenly to form a thin cheela. Then let it Cook for 2-3 mins on medium flame.
5. Flip and cook from another side for another 1-2 minutes until golden brown.
6. Repeat the process with remaining batter.
7. Serve hot with chutney or yoghurt.

Enjoy these delicious recipes this festival, and remember to share the above Navratri recipes for 9 days with your friends and family!

I Wish you all a prosperous Navratri!